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Tiramisu with BelGioioso Mascarpone

Tiramisu with BelGioioso Mascarpone
This traditional Italian dessert balances the rich sweetness of mascarpone with the slightly bitter depth of cocoa and espresso.
  1. 3 large eggs (or pasteurized egg substitute*)
  2. 1 cup espresso or strong coffee, cooled
  3. 1/2 cup sugar
  4. 2 tablespoons cognac or brandy
  5. 8 ounces BelGioioso Mascarpone
  6. 2 tablespoons cocoa
  7. 10 ladyfingers
  1. Combine 3 egg yolks, 1 tablespoon espresso, sugar and cognac into large bowl. Beat 2 - 3 minutes. Add BelGioioso Mascarpone and beat 3 - 5 minutes until smooth.
  2. In another bowl, combine 3 egg whites and a pinch of sugar. Beat until stiff peaks form. Gently fold into Mascarpone mixture.
  3. Quickly dip each ladyfinger into remaining espresso and layer on bottom of small serving dish. Spread Mascarpone mixture and sprinkle with cocoa. Refrigerate at least 1 hour before serving.
  1. *If using egg substitute, skip step 2 and beat until fluffy.
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BelGioioso Cheese

BelGioioso Cheese is a family-owned and operated company specializing in artisan Italian cheesemaking. Using fresh Wisconsin milk, Master Cheesemakers hand-craft a full line of exceptional cheeses guided by a commitment to quality and a respect for tradition. At BelGioioso, every cheese is a specialty. Their award-winning cheeses include American Grana, Mascarpone, and CreamyGorg among many others.

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